- Prep
- 10 min
- Cook
- 20 min
- Total time
- 30 min
- Yield
- 2-3 servings
- Difficulty
- Easy
- Calories
- 510 kcal
Quick summary
“This balanced bowl features salmon fillet and broccoli florets roasted on the same sheet pan with olive oil and smoked paprika until golden. Served over a bed of fluffy white rice and covered with a creamy and spicy sriracha and lime mayonnaise sauce, it is ready in just half an hour.”
What you need to know
- Cooking the fish and vegetables together at 200°C optimizes preparation time and caramelizes the edges of the vegetables.
- Flaking the baked salmon fillet with a fork into rustic chunks increases the surface area that absorbs the spicy sauce.
- Mayonnaise seasoned with sriracha, soy sauce, and lime binds the rice grains to the unctuous texture of the toasted fish.
Ingredients
Main
- g Fresh salmon fillet, with skin
- g Broccoli, cut into small florets
- tablespoons Extra virgin olive oil
- teaspoon Garlic powder
- teaspoon Smoked paprika
- Salt
- Freshly ground black pepper
- cup Good quality mayonnaise
- tablespoons Sriracha (adjust to your taste)
- tablespoon Soy sauce or tamari (for gluten-free option)
- tablespoon Fresh lemon juice
- teaspoon Honey or maple syrup (optional, to balance)
- cups Cooked rice, preferably brown or basmati
- tablespoons Chopped chives, to finish
- tablespoon Toasted sesame seeds, for finishing
Instructions
Principal
- Preheat the oven to 200°C. On a large baking sheet, arrange the salmon skin-side down and the broccoli florets. Season both with olive oil, garlic powder, paprika, salt, and pepper. Make sure the broccoli is well spread in a single layer to roast evenly.
- Bake for 15-20 minutes, or until the salmon is cooked and easily flakes, and the broccoli is tender and slightly charred at the tips. The professional technique is not to overcrowd the baking sheet, ensuring that the hot air circulates and creates that desired crunchy texture on the broccoli. Observe the ideal point.
- While the salmon and broccoli bake, prepare the sauce. In a small bowl, combine the mayonnaise, Sriracha, soy sauce, lemon juice, and honey (if using). Mix well until a smooth and creamy sauce forms. Taste and adjust the seasoning, adding more Sriracha for heat or lemon for acidity.
- Remove the baking dish from the oven. With a fork, break the salmon into large pieces directly in the baking dish, creating a 'smashed' effect. This allows it to absorb the cooking juices and become even more succulent. Gently fold the toasted broccoli with the shredded salmon.
- To assemble the bowls, divide the cooked rice between two or three bowls. On top of the rice, place generous portions of the shredded salmon and toasted broccoli mixture. Finish by drizzling each bowl with the creamy spicy sauce, sprinkle fresh scallions and toasted sesame seeds. Serve immediately.
Chef's tips
- Dry the salmon skin with paper towels and arrange it facing down on the baking sheet to obtain a firm base.
- Cut the broccoli florets into small and uniform sizes so they get tender and toast at the tips at the same time as the fish.
- Toast the sesame seeds in a dry skillet for 2 minutes before sprinkling on the assembly of the bowls to release aroma.
Variations
- Add cubes of ripe avocado and slices of fresh Japanese cucumber to the bowl to contrast heat and crunchy freshness.
- Add thin strips of toasted nori seaweed and pickled ginger over the assembled bowl for an authentic temaki bowl touch.
- Mix firm ripe mango cubes with the broccoli to create a sweet-tart tropical nuance that softens the spiciness.
Substitutions
- The fresh salmon can be replaced by salmon trout fillets, fresh cubed tuna, or chicken thigh fillets.
- The white or brown rice can be substituted with cooked quinoa grains, cauliflower rice, or Asian rice noodles.
- Sriracha sauce can be replaced by mild fermented chili sauce or Korean chili paste (gochujang).
How to store
Store the vegetables, flaked salmon, and rice in separate containers in the refrigerator for up to 3 days. Keep the sauce in a separate sealed jar.
Can it be frozen?
Freeze only the shredded baked salmon in an airtight container for up to 1 month. The roasted broccoli and mayonnaise spoil in the freezer.
What to serve with
Serve with a salad of crispy iceberg lettuce leaves, unsweetened iced green tea, or a light hot miso soup.
Frequently asked questions
How to reduce the heat intensity of the sauce without losing the texture?
Reduce the amount of sriracha by half and add more lemon juice or an additional teaspoon of honey to soften the spiciness.
Can I make this entire recipe in the air fryer?
Yes, bake the salmon and broccoli at 190°C for about 10 to 12 minutes, shaking the basket halfway through to brown evenly.
How to know the right cooking point of salmon in the oven?
The salmon will be ready when the muscle fibers easily detach at the light touch of a fork, keeping the interior pink and juicy.
How to prevent broccoli from getting mushy instead of toasted?
Spread the dry florets on the baking sheet without overlapping; the free space allows them to bake in dry heat without accumulating steam.
